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We hope you got insight from reading it, now let’s go back to chingri diye panch mishali torkari (bengali dish cooked in a moroccan tagine pot) recipe. To make chingri diye panch mishali torkari (bengali dish cooked in a moroccan tagine pot) you need 18 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot):
- Take 1 cup prawns,
- Take 2 long eggplants, chopped
- Use 1 small raddish, chopped
- Provide 1/2 of a small bottlegourd, chopped
- Use 250 gms. red pumpkin, chopped
- Prepare 1/2 of a small raw papaya, chopped
- Get 1 " cinnamon stick
- You need 2-3 tbsp. mustard oil
- Provide 2 green cardamoms
- Take 4 cloves
- Use 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
- Prepare 1/2 tsp. turmeric powder
- Take 1 tsp. roasted cumin powder
- Get 1 onion, sliced
- Prepare 2 green chilies
- Provide to taste salt
- Prepare 1 tsp. ghee (clarified butter)
- Provide 1 tsp. coriander leaves, chopped
Steps to make Chingri diye Panch Mishali Torkari (Bengali Dish cooked in a Moroccan Tagine Pot):
- Heat oil in the Tagine Pot and saute the prawns for a minute. Drain - - and keep aside.
- Temper the same oil with cinnamon, cardamoms, cloves and panch phoron.
- Add onion and fry till light brown.
- Add the veggies, green chilies, salt and turmeric powder. Combine well.
- Then add roasted cumin powder, followed by the…….
- ……..fried prawns.
- Add 1/4 cup water. Cover and cook till done. Sprinkle water if needed.
- When done, add the ghee and serve, garnished with coriander leaves.
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